The Detox Kitchen's Turkey Burgers with Cabbage Slaw

This will change the way you look at the classic Christmas bird. It’s well worth eating more turkey because it contains the amino acid tryptophan, which is converted to serotonin – the ‘feel-good’ hormone – in the brain.

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Makes:
2

Prep Time:
0
hours
20
mins

Cook Time:
0
hours
8
mins

Total Time:
0
hours
28
mins

Ingredients

300
g
skinless, boneless turkey breast

1
egg

1
tsp.
dried thyme

A pinch of dried tarragon

A handful of fresh flat-leaf parsley, finely chopped

A handful of fresh chives, finely chopped

Grated zest of 1 lemon

100
g
sweetcorn kernels (fresh or thawed frozen)

1
tbsp.
gluten- and wheat-free flour

For the cabbage slaw:

1/2
small red cabbage, finely sliced

1/4
small white cabbage, finely sliced

1/2
red onion, finely sliced

1
garlic clove, finely chopped

Juice of 1 lemon

A handful of fresh coriander, finely chopped, plus extra to garnish

A handful of fresh chives, finely chopped

A handful of fresh flat-leaf parsley, finely chopped

2
tbsp.
plain soya yogurt

Directions

Preheat your grill to medium. Finely dice half of the turkey breast and place it in a large mixing bowl. Put the rest of the turkey breast in a food processor and pulse to create a minced consistency (not a paste). Add to the mixing bowl.

Add the egg, thyme, tarragon, parsley, chives, lemon zest, sweetcorn and flour. Mix together thoroughly with your hands. Shape into four medium-sized burgers. Place the burgers on a baking tray, slide under the grill and cook for 8 minutes on each side until golden brown.

While the burgers are cooking, combine all the slaw ingredients in a bowl and mix together. Serve two burgers each with a big bowl of slaw.

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